Combining a wine2019-01-08T18:01:02+00:00

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SELECTING A WINE

PAIRING A WINE

When it comes to choosing a wine, the type of dish may be important, but the manner in which it has been cooked is what should determine our choice in one direction or another.  The second aspect is the grape variety.

RED MEATS

An entrecote, a chop or a sirloin steak with a simple garnish is a great opportunity to open any of the red wines, powerful and concentrated. Vintage reds:

We recommend:

Roast lamb, perfect with a red wine, Grenache or Cabernet with medium ageing.  The spiced bottom notes of these reds go very well with this dish.

We recommend:

(A basic rule: when any type of meat has been previously marinated or served with wine sauce, it should be served with the same type of wine as used in the marinade or sauce)

We recommend:

WHITE MEATS

White meats allow us different types of wine.  If prepared with a sofrito of tomato, onions and aromatic herbs we would choose a red wine that is structured but not too robust.  We would opt for a tempranillo, preferably semi-aged, seeking a slight meatiness and a fruity and pleasant tannin.

We recommend:

With a meat such as chicken tenderised with lemon juice and aromatic herbs, we would forget about red wines and opt instead for a white.  A Chardonnay, for its citric aromas.  We would choose a young Chardonnay and not one that had been barrel-aged, because we are looking for freshness, body and adequate acidity.

We recommend:

GAME

If we have game and it is served with a truffle sauce and accompanied by mushrooms or roasted potatoes, we would go for a wine with body.

We recommend:

OILY FISH

Fish does not automatically require white wine.  A red may be adequate if we are having salmon, bonito etc…A vintage white can also be highly recommended

We recommend:

SHELLFISH AND WHITE FISH

Pairing best with both shellfish and white fish is a white wine.  As well as considering the grape variety, we will bear in mind whether it should be a young white or a barrel-fermented white depending on whether it is grilled or oven-cooked fish or shellfish or if it is a more elaborate dish.

We recommend:

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